Microwave Chicken Curry

Total Time:
28 min
Prep:
10 min
Inactive:
3 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons Indian curry paste
  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into strips
  • 1/2 bunch basil, leaves chopped
  • 1/2 bunch cilantro, leaves chopped
  • 2 (13.5-ounce) cans coconut milk
  • 2 tablespoons soy sauce
  • Kosher salt
  • Freshly ground black pepper
  • Steamed rice, to serve
  • Paprika, for garnish
  • 1 scallion, thinly sliced, for garnish
Directions

In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.

Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.


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